By July 17, 2018

Keelings Raspberry & White Chocolate Blondies


July 17, 2018


1Pre-heat oven to 180°C/160°C Fan/gas 4 and line a 23cm square tin with parchment paper.

2Sift together dry ingredients in a medium sized bowl, set aside.

3Use an electric mixer to beat together butter and sugar in a large bowl until pale in colour. Add the eggs and vanilla and beat for another 1-2 minutes until pale and creamy in colour.

4Add the dry ingredients and mix with the electric mixer just until incorporated. Fold in chocolate chips & half the raspberries.

5Spoon into prepared dish, spread the batter out with the back o a spoon, making the top level, and then press remaining raspberries into the mixture.

6Bake for 34-36 minutes until a toothpick inserted comes out clean. Leave to cool in the pan before removing from pan then cutting.

Keelings Raspberry & White Chocolate Blondie Recipe Video

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250 g Plain flour

1 tsp Baking powder

1/2 tsp Salt

175 g Unsalted butter, softened

300 g Light brown sugar

2 Eggs

2 tsp Vanilla extract

100 g White chocolate chips

125 g Raspberries


7 Reviews


May 30, 2020

Easy to make recipe and delicious yummy taste of the white chocolate and raspberries working together!


April 27, 2020

These are yum now my husband’s favourite bake I make. I had difficulty getting white choc chips so cut up a bar of white choc instead and I used frozen Raspberries thawed this time but they would gorgeous with fresh ones also. A recipe to have at hand.


April 9, 2020

Super delicious easy to make!

Adell Dunleavy

April 1, 2020

My daughters love these. They were so easy to make and tasted delicious


April 1, 2020

Just in the oven cant wait


April 1, 2020

Am not a fan of dryish cakes but this just sooo great. White chocolate get crunchy inside. Cake was so moist inside but crispy outside. For me perfect combination. And those raspberries gave this sour hint. Plus cake is ready within an hour. Top recipe.

Ciara Lawton

January 11, 2020

Sooooo good! YUM

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